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Mini Lemon Meringue Tarts
Mini Lemon Meringue Tarts
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Convenient frozen tart shells are filled with a zesty lemon buttermilk mixture for delicious mini lemon meringue tarts.
Ingredients:
  • 24 (2 inch) frozen tart shells, thawed
  • 4 eggs, separated
  • 1.25 cups white sugar, divided
  • 0.25 cup butter, melted and cooled
  • 3 tablespoons lemon juice
  • 1 lemon, zested
  • 1.5 cups buttermilk, shaken
  • 4 tablespoons all-purpose flour
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon cream of tartar
Instructions:
  • Heat the oven to 350 degrees F (175 degrees C) and place the tart shells on a baking sheet.
  • Bake in the preheated oven for about 5 minutes until heated through. Remove from the oven, keeping it on.
  • In a medium bowl, combine egg yolks, 3/4 cup sugar, butter, lemon juice, and zest. Whisk until smooth, then mix in buttermilk. Add flour and salt, whisk until fully incorporated.
  • Fill the tart shells almost to the brim with the filling.
  • Bake in the preheated oven for around 15 minutes until the filling rises and sets. Keep a close eye to prevent overcooking.
  • Make the meringue while the tarts bake by whisking egg whites with an electric mixer until frothy, then adding the remaining sugar and cream of tartar. Keep beating until the meringue is stiff and glossy.
  • Spread the meringue over the baked tarts, gently pressing it down to seal the edges.
  • Place the tarts back in the oven and bake until the meringue edges turn golden brown, approximately 10 minutes. Allow them to cool before serving.

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